Pignoli, pignolo, pignolia, pinoli, pinolo, pignon, pine nut...
It is a small, edible seed extracted from the cones of various Pine species.

European pine nuts, commonly called pignolia nuts, are obtained primarily from the stone pine, Pinus pinea, native to northern Mediterranean regions. These seeds are 1 cm (0.4 in) in length and are rich in oil.

Worldwide Gourmet
Italians sprinkle them in a number of characteristic dishes; mostly used in Liguria (the Riviera region and the home of pesto sauce with pinoli nuts), and Sicily.